Pliny the Elder Extract w/ steeping grains

I would use all extra light DME for your base, the beer will come out significantly darker with light LME than it will with extra light DME. And what's 1/4 oz of maltodextrin going to do?

 

Sha-fookin'zaam!
I've been brewing the apparently less current...nonetheless altogether fookin'tasty...recipe hopping w/Columbo...Centennial...and Simcoe.

Might could you post or drop a link for the "...more current Pliny recipes with Amarillo added.."?
Thx.

 

Vinnie Cilurzo has said on the BN that he uses a little Amarillo in Pliny now. I don't know if he has said how much, or when, maybe I just can't remember, but think it was late in the boil and dry hop. If anyone has info they can post.

This is from June 2009, Vinnie handed it out at the NHC in Oakland.
http://beerdujour.com/recipes/1pliny the elder clone pdf.pdf

When I do whirlpools on a 10 gallon batch, I am down to 175 F after 45 minutes, but that is in the garage in winter (~45-50F ambient). You may or may not need some insulation to keep the temps up.

 

Too bad RR doesn't indicate when Amarillo takes the stage.

The original recipe makes a truly wonderful brew.
An Amarillo dry-hop would certainly take it to the next level.

 

The morebeer forum says the kit comes with 1/2 lb of maltodextrin. This is used in the extract recipe to substitute for mashing carapils.

I just ordered that same morebeer PtE kit to be the base for my 4th edition of Long Horn Rye IPA/IIPA. This one will be LHR 22 proof--it'll get ya drunk!

Doing a mini-mash of 2 lbs 2 row, 1.25 lb rye, .25 lb CaraBohemian, and .5 lbs Aromatic. Plus throwing in an extra 0.75 lb dextrose. Boil gravity will be 1.036, entire 9 pounds of ULME will be added at flameout. Expected OG 1.100

I'm going to follow the provided hop bill, but slipping the 30 min add to 20 min for a little more flavor, and adding Amarillo per latest word from Vinnie about this evolving recipe.

Can't wait for this, will be my first 11% IIPA!

 

Carapils doesn't need to be mashed, it merely needs to be steeped. Not that this fact changes anything else, but just sayin'...

 

Ah ha you are correct. Briess (my favorite maltster) says Breiss Carapils® can be steeped because it has full glassiness like a crystal malt, but imparts no flavor or color. Indeed, they brag about their amazing proprietary process that makes it so.

I've gotten the impression over the years including from the Complete Joy of Homebrewing that dextrine malts must be mashed (perhaps because historically the starches weren't fully converted?).

If doing a steep anyway, Carapils undoubtedly adds more character to the beer than maltodextrin powder. Substitution rate is close to 2 lbs malt per 1 lb powder.

PS: I dig your avatar, somebody down the hall from me has the Carry On poster, I'd like to find a big printable version of yours. (Or make one.)

 

sounds deliciously bitter!

 

This substitution rate is more about extract (or steep) efficiency than about anything that will provide character. Maltodextrin contributes about 40 gravity points per pound per gallon (PPG), because it has already been extracted from malt, and thus the brewer doesn't see the inefficiency of its conversion. Carapils contributes maybe 33 PPG max...and much less after multiplying by mash (or steep) efficiency, because it is still in grain form and subject to that loss (inefficiency). It's not as if you're getting an extra pound of 'character stuff' in your wort from the carapils. (That efficiency loss is staying in the husks.) I'm not saying that carapils contributes no character, but it's not much.

 

I'm suggesting that maltodextrin is a complex sugar made from corn starch in an industrial process and contributes to beer what it contributes to candy and baked goods, while steeped or mashed Carapils adds other elements of complexity like proteins and other beery bits just like any other grain adds.

I'd vote that the verdict is to skip the maltodextrin and steep twice as much by weight of Briess Carapils (not generic dextrine malt necessarily--maybe other brands aren't so fully converted) vs maltodextrin powder--or else steep same amount of Carapils as is listed in the all-grain version of the recipe.